Black Gate Overproof Dark Rum – March 2022

As 2022 finds its stride, we are blown away by the quality of rums coming out of Australia so we decided to do a month of “Exceptional Aussie Rum” and as such we are proud to introduce two exceptional Aussie rum producers to the ‘Tribe’. Both are small, artisanal distillers with a passion for rum and a commitment to producing quality spirit.

To kick it off we have a Single Cask Expression, exclusive to The Rum Tribe from a legendary distillery in regional NSW – The Black Gate Overproof Dark Rum!

This is a BIG RUM! Bottled specifically for our members at a higher than standard 54.6%, matured in a single, first fill Tawny (Australian Port) cask since June 2017, making it only 3 months shy of 5 years old. The Black Gate Overproof Dark Rum is truly the work of a distillery (and distiller) that is ‘doing it right’. Big – but rounded, full on – but not sharp or harsh…the Black Gate Overproof Dark Rum is fantastic for sipping neat but just as comfortable thrown in with a mixer or as part of a cocktail.

The Overproof Dark Rum is from the NSW husband-and-wife distilling team at ‘Black Gate Distillery’ in Mendooran, NSW. Brian and Genise are both distillers – Brian handles the whisky and Genise the rum. We have enjoyed their Whiskies previously and their rums are absolutely world class as well, so we wanted to share them with the Tribe.

It seems a pretty fair statement that we’re currently (or at least right on the verge of) living in a golden age of rum production in Australia. In a few short years, the interest in Rum has exploded in our lucky country. Now it’s fair to say that we’ve always been a nation of rum drinkers – in fact rum has played a major part in the lives of Australians since the first settlement in Botany Bay.

Historically, that love of rum has manifested itself in the fact that we, as a country, have been happy to drink lots of rum – but historically our rum producers have been large concerns focussed on quantity and efficiency of production. WWII saw huge demands placed on our producers for bulk shipments to service the commonwealth navies daily ‘rum tot’ (interestingly, all but our own RAN, which has always been a dry navy) and also for our diggers in the field.

Over the last 5-10 years, we’ve seen a change happening in the attitude of many of our countries rum drinkers, with more emphasis put on quality of rums consumed, rather than quantity and low price. A steadily growing percentage of rum fans in this country are seeking out rums that don’t count on sugar or caramel or ‘spices’ to make them palatable. ‘Pure rums’ are becoming more and more in demand every day it seems.

This change in attitude, accompanied by the explosion in the number of small Australian distilleries means we are on the verge of a tsunami of fabtastic new Australian rums entering the market. That’s not to say we don’t already have great producers (both distillers and independent bottlers) releasing products regularly now – and this month we are proud to feature two more Aussie rum producers that are delivering fantastic, pure rums to the Australian (and hopefully soon the world) market.

For March we’re shining the spotlight on two Australian distilleries. One from Mendooran NSW that has been established for around 12 years now, the other, a younger distillery from Yackendandah, Victoria. Both molasses based rums, both completely natural with no added sugar, colour or additives of any kind. Pure. Australian. Rum. Just how we like it!

Black Gate OverProof Dark Rum

Our Tasting Notes:

Colour: Fresh bright copper

Nose: Sultanas, roast bananas with caramelised sugar and homemade ginger-nut bikkies

Palate: Wow! BIG and Spicy and Juicy and DELICIOUS! A massive explosion of fruity notes with burnt caramel, ginger and pepper there in spades.

Finish: This finish keeps swinging until the very end. Chewy caramel and fruit sweetness , liquorice too! All tempered with spicy pepper – the finish just rolls on and on, then on some more!

This rum is a gobsmacker. It’s just so big and ‘in your face’ – in a totally good way! It’s surprisingly easy to drink neat – but at 54.6%abv it certainly stands up to a chunk of ice if that’s your style. Heaps of ginger and pepper mean it’s brilliant in an ‘adult’ dark and stormy.

  • PRICE : $105


  • ABV : 54.6%


  • BOTTLE: 700ml


  • REGION: Australia (New South Wales)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM BLACK GATE

We were established in 2009, rum was the first spirit we produced and we released our first bottling in 2014. Since then, Genise has taken over rum production while Brian continues with the whisky side.  Everything we produce is doubled distilled in a direct fired copper pot still. We use refinery molasses, as we like the richness that it delivers to the final product, we use the pot ale from our earlier wash runs which gives our rum a much bigger, bolder flavour and we have a long fermentation period which translates to a drier style of rum. This rum is from a large format (225 Litre) ex Aussie tawny cask and is bottled at 54.6%abv. We think the subtle cask influence and the higher ABV allows the spirit to retain the big bold flavours that people have come to expect from us. .

Black Gate Dark Rum –  “A sophisticated Australian rum, but not as you know it.”

ABOUT BLACK GATE

Situated in Mendooran, 45 mins from Dubbo in Central West NSW, Black Gate Distillery is a small, husband and wife operation established in 2009. We enjoy a rural setting and a climate conducive to aggressive spirit maturation. We produce Australian Single Malt Whisky and Dark Rum which are both brewed and distilled on site. The distillery capacity is around 3000 litres of whisky and about 1000 litres of rum annually. We use direct-fired copper pot stills of 630 litres and 300 litres capacity that produce spirit on the richer end of the flavour spectrum. We stick with traditional methods, use the highest quality ingredients/casks available and encourage visitors.

Saint Aubin VSOP Rum – February 2022

Okay let’s RHUM! For the first time ever in Australia and exclusive to The Rum Tribe we are very excited to present the Saint Aubin VSOP Rum – A single estate rum, matured in ex-bourbon and cognac casks from a distillery in the sunny islands of Mauritius that has been making rum since 1819. Plus each bottle is individually numbered and to make it even more special you can pair it with the Saint Aubin 10 year old Pot Still…RHUM IT IS!

This is the very first time the Saint Aubin brand has made it to our sunny shores, and we’re proud to be able to offer the very first taste in Australia to the Rum Tribe. Saint Aubin specialises in ‘Rhum Agricole’ – or rum made from fermented sugar cane juice rather than molasses. This style of rum has been produced on the Saint Aubin estate for eight generations – since 1819.

In an almost unprecedented development, we’ve actually had an international shipment arrive in time for the actual month we planned it for and what a shipment it is! Direct from the island paradise of Mauritius, we have a simply fantastic ‘double header’ for February. Our Rum of the Month is the Saint Aubin VSOP Rum and our ‘Members Extra’ is the Saint Aubin 10 year old Pot Still.

Saint Aubin VSOP Rum

This month offers us a fantastic opportunity to explore two rums from the same distillery, but produced from differing style stills.  The Saint Aubin VSOP rum is a column distilled spirit, the 10 year old a pot distilled rum. Both stills are 100% copper and the fermentation recipe for the wash is the same. I guess our hope is to demonstrate the viscous oiliness of the pot-still as compared to the crisp-cleanliness of the column distilled VSOP expression. 

Saint Aubin estate, located in the south of Mauritius in the Savanne district, has been ‘under cane’ (cultivating sugar) since 1819.   The distillery has been in production on the estate since 2003 and it’s no wonder they specialise in Agricole style rum. For a start Agricole can only be made very close to where the sugar is crushed, due to the quick-to-spoil nature of the main ingredient – sugar cane juice. Being a centuries old sugar producer, they obviously have easy access to cane. Also Mauritius is the next Island (archipelago, technically – it’s made up of 30 islands) to Reunion – one of the spiritual homes of Rhum Agricole!

VSOP stands for “Very Special Old Pale” rum. This category refers to rum that has been aged in barrels for at least 4 years. The Saint Aubin VSOP rum is a column distilled rum made from the fermentation of sugar cane juice rather than molasses. Unlike most modern column stills, the Saint Aubin column still is made from copper rather than stainless steel.   It is then aged for 4 years in bourbon and cognac barrels. The result is a light spirit (typical of column distillation) with a complex flavour profile stemming from the barrels it has been tropically aged in.

Saint Aubin VSOP Rum

Saint Aubin VSOP Rum Tasting Notes:

Nose: Light floral notes surround a core of vanilla, cherry and mashed banana with just the slightest hint of tropical funk.

Palate: Delicate, light mouthfeel, slightly dry with a peppery edge. Those fruits are still there along with fresh cut grass and a healthy dose of vanilla.

Finish:  The fruity notes persist along with the pepper, but a pleasant leathery note emerges towards the end.

This is a light and clean tasting rum. Not overly sweet at all. Whilst there is plenty of flavour, there is a lack of oiliness, almost a dry palate, thanks to that column distillation.  Crisp, fresh and lively. If there is such a thing as a ‘cleansing rum’ – this is it!

  • PRICE : $149

  • ABV : 42%

  • BOTTLE: 700ml

  • REGION: Mauritius

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Saint Aubin VSOP Rum

FROM SAINT AUBIN

In Mauritius, the Saint Aubin distillery has been smoking since … 1819! This venerable institution now belongs to a large agro-industrial group that has diversified into, among other things, ecological tourism and tea cultivation. 

In this vast area of ​​750 hectares, cane is cultivated with which we will produce tasty rums signed Saint Aubin.  Just like, for example, this very old Saint Aubin VSOP rum.

The result of column distillation of pure cane juice, it has aged for 4 years in Bourbon and Cognac barrels, which gives it it’s aromatic profile.  It exudes delicious scents of candied fruit that are sure to arouse your curiosity, or rather your lust!  No need to buy a ticket for a flight to Mauritius, we take care of bringing this very old Mauritian rum to you!

ABOUT RHUMERIE DE SAINT AUBIN

Located along the undulating slopes of southern Mauritius, the fields of Saint Aubin have been under sugar cane cultivation since 1819. Bountiful rainfall (a product of the island’s microclimate), along with copious tropical sunshine provide the Saint Aubin Estate sugar plantations with the perfect conditions for sugar production. The rich volcanic soil, which the estate lies on, is the 3rd point of the trinity of sugar production. The on-site production of such high-grade cane and subsequent cane juice ensures the very best and freshest ingredients go into making this Rhum Agricole. Knowledge and traditions passed down through 8 generations of family ownership add the rest.

The Saint Aubin estate was established in 1819 (which the company logo pays homage to). It wasn’t long before rum distilling was being carried out on the estate as well. The family has now been distilling for the local market for eight generations. This culminated in 2003 with the building of the ‘Rhummarie De Saint Aubin’ and the emergence of the Saint Aubin brand into the global market since then. 

The Saint Aubin distillery utilises both column, and pot still distillation. Unusually though, all the stills at Saint Aubin are fully copper. Unusual in that most column stills are stainless steel – especially in the modern rum industry.

The distillery is just one aspect of the Saint Aubin Estate. It is nowadays a multi-faceted business that has expanded and diversified from its sugar-based roots. Now incorporating eco-tourism, tea production, other local products as well as the rum, Saint Aubin Estate is a big player in the Mauritian economy. 

Dead Reckoning – HMS Antelope – January 2022

In the spirit of kicking off the new year in a BIG way – we’re leading 2022 with a brand-new Dead Reckoning release the Dead Reckoning HMS Antelope. A distinct blend of 5 world class rums from Australia, Jamaica, Trinidad, Guyana and Barbados…this Navy Strength (55% ABV) is a smooth flavour explosion typical of Dead Reckoning and The Rum Tribe gets the first taste!

This is the 3rd Dead Reckoning Rum release (following The Sextant and Mutiny ‘South Pacific’) and they have all been HUGE hits with the Tribe. All different but all exceptional and the Dead Reckoning HMS Antelope is great, complex and well balanced combination of flavours and a homage to ‘Navy Rum’.

The Dead Reckoning HMS Antelope pays homage to ‘Navy Rum’ with a blend of four-year-old pot still Rum from Australia (in fact Australia’s oldest distillery), 3–5-year-old column still rum from Trinidad, three-year-old pot still rum from Jamaica, 2–5-year-old pot and column still Rum from Guyana plus to round it off three-year-old pot and column still Rum from Barbados (Foursquare).

True to Justin’s ethos of adding nothing to the rum (until it’s poured in a glass that is – then all bets are off!) – the Dead Reckoning HMS Antelope is made entirely without any colouring or added sugar or flavours.

Dead Reckoning HMS Antelope

This release is very personal to its creator – Independent bottler, Justin Boseley. Not only is the Dead Reckoning HMS Antelope an ode to traditional Navy Rum – it also pays tribute to a Royal Navy ship with an impeccable WW2 record, and is dedicated to one of the sailors who served aboard her – Justin’s Grandad, Sidney Boseley – This rum is dedicated to Sid.

‘Navy Rum’ is what the Royal Navy (interestingly, the RAN never served a rum ration to its sailors) served as part of the revered ‘Rum Ration’ or ‘Tot’ to their sailors. Starting as early as 1655, the RN’s daily ‘tot’ began as beer or wine, but gradually it changed to rum. By 1790, the ‘rum tot’ was standardised over the whole of the RN.  Of course, it was cut with water and lime juice (to combat scurvy) – and the rum itself was no stranger to colouring (ie caramel) and sugar (however no such additives in any Dead Reckoning release). ‘Navy Rum’ was blended from rums from around the world (obviously mainly British colonies). 

To be considered a ‘Navy Rum’, its minimum strength must be 54.5% ABV or higher. It is widely considered that a ‘true’ Navy Rum should contain aged rums from at least two or more of the following colonies: Barbados, Jamaica, Guyana, and Trinidad.

There was never an official Navy rum recipe. Whilst there was almost certainly a flavour profile it changed over many decades. Through out time Rum from Caroni in Trinidad, Martinique, Cuba, Australia, Barbados, Guyana, Jamaica, Antigua, Saint Kitts and Nevis and the Virgin Islands has been used. 

Dead Reckoning HMS Antelope

Dead Reckoning HMS Antelope Tasting Notes:

Nose: Banana-ey funk at first but then it’s more a banana custard with subsequent sniffs which shares the spotlight with sultana aromas. A tropical fruit presence is there also- with fresh fruit notes and floral hints.

Palate: Thick and rich and oh so creamy. Real Christmas pud spices and a bug dollop of home-made custard in this one but those tropical vibes from the nose don’t give up either! So much delightful fruity sweetness! There is a slight funkiness in the mouth, but very mild – and acts to tie in the rest of the flavours rather than sitting apart and dominating them.

Finish: Lovely and long and with a jumble of fruitiness, more cakey spices and a nice touch of mild pepper creeps around it as it fades.

Look, I won’t be mixing this one (much). It’s just so good on it’s own in this swabbee’s humble opinion. Just a great, complex and well-balanced combination of flavours that swirl around each other without any one of them taking control or dominating. So easy to sip, so little alcohol burn, so … well so bloody good! Now I’m going to stick my neck right out on this one – it’s also fantastic in a ‘Moreton Bay Mud’ – Ice, milk, rum.  Simples. Best drunk in an enamel cup at low tide on a sand bar at dawn with a bacon and egg sanga! Optional garnish – esky full of fish on ice from the overnight session in the boat.

  • PRICE : $149

  • ABV : 55%

  • BOTTLE: 700ml

  • REGION: Australia, Jamaica, Trinidad, Guyana and Barbados

  • NO Added Sugar/ Non-Chill Filtered

FROM DEAD RECKONING

I felt a tribute to not only my grandpa but all those sailors that served in WW2 was needed in the rum world. Stories of my pops days at battle and his daily TOT were a mainstay in my child hood, whilst playing darts and snooker at the local RSL.

This rum blend came from the heart, I hope everyone enjoys it as much as I did creating it, To Sid  !

Tasting notes courtesy of Cody Banks from Hains & Co bar in Adelaide.

The HMS Antelope immediately jumps out the glass with a mix of sweet, rich plums and dark cherries. Sweetness turns slightly spicy with a whack of soft liquorice anise and gentle ginger. This rests on a subtle honeycomb backing that is neither too sweet or cloying, simply adding structure to an already interesting nose. 

The nose is thick and cakey, as the ABV starts to show itself so too does the tropical fruit funk of the Jamaican start open up. Pineapple skin, papaya and green apple skin present as much fresher tropical notes than the more usual over fermented stew of pineapple, mango & bananas many straight Jamaican rums have. 

Thick and viscous on the palate, it retains a great amount of fresh tropical fruit, stone fruit also presents itself via apricots and orange melons, intertwined with dark berries and plums. 

As the palate evolves, so too does the fruit, turning darker and spicier as it lingers longer. This is certainly reminiscent of great navy rums of old, as it descends into true dark molasses, pimento, ginger and anise. 

A long finish of blackcurrants and spices, I would recommend drinking this at its bottled 55%, water doesn’t do this true navy rum justice.

THE STORY OF SID AND THE HMS ANTELOPE

The Sailor 

Sidney Boseley was born and raised in Kent, England_. Like tens of thousands before him, When the call for arms was put out to serve King and country, Sid enlisted in the Royal Navy . Sid served on the British destroyer HMS antelope between the years of 1939 to 1945. 

The Ship 

HMS antelope was an A class destroyer ,323 feet long with the top speed of 35 kn ,displacement 1773 tons, Her armaments consisted of 4 x 120 mm guns, 2 x 40 mm anti aircraft guns , 2 x quadruple 21 inch torpedo tubes & six Depth charge chutes

WW2

On the outbreak of the Second World War the destroyer HMS antelope was assigned to the 18th destroyer Flotilla, channel force, based in Portsmouth. For the rest of 1939 and early months of 1940, antelope carried out patrol and convoy escort duties in the English Channel and western approaches. On on 5 February 1940, antelope was the sole escort of the outbound Atlantic convoy 08 84 south of Ireland when the German submarine U– 41 attacked the convoy, sinking the freighter Beaverburn and damaging the tanker Ceronia. 

Antelope retaliated, by depth charging and sinking the U boat. It was the only you boat at sea at the time in the area and was the first U boat in history to be sunk underwater by a single destroyer. 

Norway 

In April 1940 antelope was attached to the home fleet for operations as part of the Norwegian campaign. Antelope after operations in Scapa flow collided with the destroyer Electra. Antelope then returned to the UK for repair. 

Atlantic Operations

August 1940 antelope sailed in a convoy to take part in operation Minus the attack on Dakar west Africa. During the convoy antelope encountered the German U-boat U-31 of North West Ireland. Depth charges from the antelope drove U-31 to the surface where her crew abandoned ship. Antelope attempted to board U-31, but collided with the unmanned submarine damaging the destroyer and sinking the boat. Antelope rescued 44 of the German U-boats crew and returned them to the United Kingdom. 

And August 1941 antelope to park in operation Gauntlet ,antelope formed part of the escort for the Arctic convoy to the Soviet Union.

Antelope formed part of the destroyer escort for the battle cruiser Hood and battleship Prince of Wales in the chase for the German battleship Bismarck. Separated from the battleships during the battle of the Denmark straight antelope then searched for survivors from the sinking of the Hood of which only three people survived. 

Malta 

Antelope sailed to Gibraltar in 1942 escorting US aircraft carriers in an attempt to deliver badly needed 62 spitfire aircraft to Malta. During this convoy they were under constant attacked from German U boats and the German Luftwaffe. 

Antelope took part in another 5 escorts delivering an additional 55 more spitfires and much needed military supplies to Malta in May. 

Antelope was then based off west Africa, antelope escorted troop convoys taking part in operation Torch, the Allied invasion of West Africa.

In July 1943 antelope took part in operation Husky the Allied invasion of Sicily .

On June 5 and six 1944 ,the antelope took part in D- Day.

Opthimus Oporto 15 year old – December 2021

Let’s get our Christmas RUM on! Boy-howdy do we have an exceptional Christmas sipper for you! A 15 year old, ex-bourbon barrel Solera aged, molasses-based rum, column distilled in various Caribbean distilleries then matured in the Dominican Republic – Exclusive in Australia to The Rum Tribe with only 2000 bottles existing worldwide, the Opthimus Oporto 15 year old is nothing short of a Christmas rum miracle!

A beautiful, lush, and fruity drop with a summer-time ABV of 43%. This is absolutely perfect for sipping over a big Christmas spread – hot and traditional OR cold seafood, cuts and salad. Whatever way you roll at Christmas, the Opthimus Oporto 15 will fit right in. Straight up, over ice, in a tall glass with your favourite mixer – or get creative with your best cocktails. From the rum angle at least – Christmas. Is. Sorted.

The Dominican rum producers Oliver and Oliver need no introduction here at The Rum Tribe. We’ve featured other brands in their stable of rums before – and we still get requests for more of the ‘Exquisito’. Sadly, supplying is easier said than done with this mob as their products are in huge demand worldwide.  So, when we were offered the Australian allocation of their latest ‘Opthimus’ release – we naturally jumped!

Opthimus Oporto 15

We must make it clear that Oliver and Oliver does not distil their own rum. They buy spirit from the nearby Caribbean producers and then age these spirits themselves in the Dominican Republic. They use traditional Solera systems to produce their rums, and the Opthimus Oporto 15 is no exception.

The Opthimus Oporto 15 is a Solera aged, 15 year old, molassas-based rum, column distilled in various Caribbean distilleries then matured in the Dominican Republic. Aged in an ex-bourbon barrel Solera, then finished for 6 months in an ex-port cask.

It is produced in periodic releases and this is the very latest (2021) release. Only 2000 individually numbered bottles of this have been made available worldwide. It’s only because Oliver and Oliver knows how much the Rum Tribe loves their rum we got any at all this time! It’s nice to know we’re being treated as a market all of our own! Gotta supply the Tribe!

We’ve found that the Opthimus Oporto 15 does, appear to have some sugar added at 29g/l.  Now some of that will be from the port cask finishing, but it is not a ‘pure rum’ – it’s known as a ‘gold rum’. Don’t get us wrong, it’s a lovely rum, but Oliver and Oliver do appear to use some sugar or colouring. We’re letting you know because we firmly believe you should know what you’re getting. If the labels won’t tell us we will attempt to find out. We maintain that there is nothing inherently wrong in putting sugar in rum (and spices as well for that matter) – after all, it’s been done for centuries, but we stand firmly in the ‘transparency’ camp and believe all manufacturers should provide transparency in their packaging/labelling of their products – so we know what we’re getting. 

Opthimus Oporto 15 year old

Our Tasting Notes:

Nose: Mocha frappe, rich honey and salted caramel. Some bright floral notes behind it all and the whole lot under a thin veil of oak.

Palate: Lovely, syrupy mouthfeel with dark chocolate, more of that rich honey and also toasted coconut with just a mild suggestion of pepper-spice there as well.

Finish: Rich and satisfying – the sweetness lingers and fades just in time to pour your next one!

On the whole the Opthimus Oporto 15 is a very ‘rounded’ rum with no ‘pointy’ flavours or smells – rich and refined as the solera method does so well. Certainly a sweet rum – but no overly so. Easy to drink strait up, and wonderful with a little ice on a hot summers day. The chocolate notes would sit well in a milk-based cocktail methinks… hmmm… now there’s a thought!

  • PRICE : $149


  • ABV : 43%


  • BOTTLE: 700ml


  • REGION: Dominican Republic

  • Added Sugar/ Non-Chill Filtered


FROM OLIVER AND OLIVER

Its appearance is a very old cognac or brandy, its exquisite aroma and pungent nose is product of the complexities of alcohol and very mature malts. Its contemporary style makes the presence on the palate flexible and friendly. It is full and deep with a long breath. A lavish rum!

Colour: Dark gold
Nose: Vanilla and toasted wood
Palate: Incomparable fusion of flavours, which include molasses, grapes and aged wood
Finish: Well balanced and persistent

The O&O Cuban Rum Maestros make a choice of which alcohols they consider to be the finest and obtain selected ultra-fine alcohol from distilleries in Panama, Guatemala, Nicaragua and Dominican Republic as well as medium alcohol or malt from Trinidad & Tobago and other distilleries in the French and English Caribbean Islands. 

The exceptional barrels are brought to the bodegas for rum aging in the Hato Nuevo valley, located in the rural area of Santo Domingo, Dominican Republic.

They age, blend and fusion the different distillates and place them to mature in Tempranillo and Bourbon barrels, under the traditional solera method. 

Opthimus rums are distinguished by their quality, aromas and flavours. They are amongst the most highly awarded in the world and have been receiving impressive results from competitive tastings worldwide. 

The special finish rums are placed to finish for approximately six months in barrels that were previously used to age Malt Whisky, Sherry or Port. Once the finishing process has commenced, the rum is bottled and the label indicates which cask the rum was finished in.

ABOUT OLIVER AND OLIVER

Cuba has always enjoyed a reputation as one of the world’s foremost producers of rum. In the late nineteenth century some of the finest examples of Cuban rum were being produced by the Oliver family.

Juanillo Oliver, a Catalan and Mallorcan, arrived in Cuba in the mid-nineteenth century as a Spanish soldier, establishing his family on the island. After finishing his military service, Oliver decided to settle, in an area that later became known as Oliver, near the town of Las Placetas.

It was here that he and his family began to cultivate tobacco and sugar cane. The Oliver family soon began handling, storing and selling their traditionally grown products. They soon the built a mill to grind sugar cane for the production of sugars and alcohols, and Juanillo soon found himself creating local, artisanal rums and brandies.

The Oliver family’s name was soon synonymous with the finest central Cuban rums and cigars. That was to change as revolution gripped Cuba.

During the War of Independence, separatists attacked and burned farms and destroyed the famous Oliver family distillery.

After independence was achieved in Cuba, the Oliver family abandoned its sugar cane production business, instead focusing on the cultivation and production of tobacco and other businesses and agricultural activities. They continued peacefully until 1959, when revolution again struck Cuba.

In the years following 1959, many members of the Oliver family fled Cuba and their descendants spread throughout Europe and the Americas. It wasn’t until, in the late nineteen eighties, a member of the new generation of Oliver descendants returned to Cuba.  Pedro Ramon Lopez Oliver’s curiosity led him to explore his family’s history. While poring over the family archives and papers, Pedro discovered the original formulas developed by the Oliver’s for the production of unique, hand-crafted Cuban rum.

Encouraged by his discovery, the descendants of Juanillo Oliver committed themselves to reviving the rum brand that had disappeared in the violence of revolution. In the early nineteen nineties Pedro and the wider Oliver family began to develop their rums, this time in San Francisco de Macoris in the Dominican Republic. It was here that Oliver and Oliver – named after its rediscovered Cuban ancestry – was born.

The Dominican Republic shares many of the same characteristics of climate, topography, and geology as Cuba and was chosen as the ideal country in which to resume the manufacturing of this previously lost Cuban-style rum. The family operated producer sought the advice of a group of Cuban Maestros Roneros who were living in exile in the Dominican Republic at the time. These Maestros Roneros Cubanos brought with them decades of experience in the production of Cuban rum, and became the ideal artisans to help reawaken the Ron Cubaney name.

Cuban experts were hired to help create the new plant for the production of rum in the pure, traditional Cuban style. The Oliver family had recreated the same process, heritage and formula used in the nineteenth century.  Those techniques are still used by the present Maestros Roneros Cubanos and technicians. The plant began by purchasing 100,000 litres of distillates that had been aged for 15 years from a Demeraran source, forming the first stock produced under the new Cubaney name. This was the basis of the ‘mother rum’ of their Solera and the single point of origin for the rums being enjoyed today.

Phraya Elements – November 2021

OK, we get it, Thailand isn’t exactly the first place that springs to mind when ‘world class rum’ is mentioned, but this month we have a GOLD MEDAL winning rum, tropically matured under a lagoon in Thailand and for the first time ever available in Australia its EXCLUSIVE to the Rum Tribe! Please make welcome – Phraya Elements!

Thailand and Rum makes perfect sense when you think about it. Fantastic, rich soil that sits under premium sugar cane, pure water – and a tropical climate in which to mature! And so this month we set sail to ‘the Land of Smiles’ and in true Rum Tribe fashion this is the first time ever released in Australia!

Please make welcome a new playa in Austraya – Phraya! We’re proud to offer the Phraya Elements as our Rum of the Month. A Gold Medal winning rum from SangSom Co and the name ‘Phraya’ is Thai for ‘High Ranking’ – and the ‘Elements’ rum certainly lives up to its name!

Phraya Elements

Phraya Rum is hand-crafted, Column distilled molasses bases spirit, aged in charred American oak and matured under a lagoon in Thailand.

You read that right…this rum is “matured under a lagoon in Thailand” … WTF you ask? Phraya rum is matured under tropical lagoons in Thailand? Well not quite ‘UNDER, under – but pretty close! Let me explain.

Whilst pretty much all distilleries who tropical age their rums embrace the heat which comes along with the extreme barometric fluctuations that make tropical aged rum, tropically aged! Phraya does it a little different. They want those barometric changes pumping the spirit in and out of the wood (ie – maturing it), but they want to avoid the associated heat (leading to – amongst other things – a high angels share). Their ingenious idea is to put their warehouses four metres underground right next to lagoons along the Ta Chin River. The waters from the lagoons keep the warehouses relatively cool and constant – but the barometric pressure changes from the local weather patterns still make their presence felt.

Distilling is a relatively new industry in this timeless land. The SangSom distillery (who produce Phraya) in particular being one of the oldest, built in 1977 – but a mere babe by international rum standards.  However, the philosophy Phraya embraces is as ancient as the land it sits on – an ancient Oriental belief that all matter is made of differing amounts of four base elements – Earth, Water, Fire and Air.

In Phraya Rum, Earth is represented by the rich and fertile soil of central Thailand where the sugar is produced to order.  The soft, natural water of the Ta Chin River is used in the production of the rum. Fire is used to char the casks it’s aged in and the Air is breathed in and out of the casks as the rum ages in the cool belowground warehouses adjacent to the lagoons.

This world class tropically aged, award winning rum is only available in Australia through The Rum Tribe! We have negotiated an amazing price for our members and at $99 this is a must to add to your rum collection and to impress your friends with.

Phraya Elements Rum

Our Tasting Notes:

Nose: Lovely Floral notes (frangipani?) float above a vanilla mock cream buttery sweetness.

Palate: Warm and rich with lots of sweet custard, toffee and some almond meal there as well.

Finish: Tongue-tingling (but not hot) spices persist as the creamy vanilla notes fade.

  • PRICE : $99


  • ABV : 40%


  • BOTTLE: 700ml


  • REGION: Thailand

  • No Added Sugar/ Non-Chill Filtered


Phraya Elements

FROM THE DISTILLERY

Dear The Rum Tribe members!

We’re delighted to be your rum pick of the month! Phraya Elements rum was launched last year, and despite challenging circumstances, has made its mark in France, Russia, Poland, Czech, and the UK as well as its home turf in Thailand. You will be the first from Down Under to experience the craft of refinement that Phraya Elements have to offer. Phraya Elements rum can be enjoyed as a neat drink, but also great in cocktails whether they be classic rum-based drinks or Phraya signature cocktails, which you can find the recipes for on our website. These cocktails were concocted by top bartenders in Thailand.

We hope you enjoy this tasting session with your fellow members, and please do share your feedback with us!

Cheers
Phraya team

ABOUT SANGSOM DISTILLERY

Built in 1977, the SangSom distillery is set in Nakhon Pathom Province of Thailand – immediately NW of Bangkok. It benefits from fertile land and a climate perfect for growing sugar cane and produces traditional rum distilled in a column still. Resolutely avant-garde, SangSom is also one of the handful of distilleries in the country that have become experts in the art of ageing. Phraya’s rich and complex style reflects this.

SangSom Co’s ‘house brand’ – SangSom has been popular since its release in 1977 and has won multiple award and medals since then.  The Phraya brand has been around for less years than the SangSom brand – but is certainly following in its elder bothers footsteps already taking out gold at this year’s San Francisco World Spirits competition in 2020. The name ‘Phraya’ was once used to denote the highest honour awarded by the King in gratitude for outstanding service to the country.

The heart of Phraya Rum lies in the high-quality molasses obtained from sugarcanes of Kanchanaburi, one of the biggest sugar cane growing area where nature remains well preserved. The aging of Phraya Elements follows the tradition of maturing the distillate in fine American oak ex-bourbon barrels, which are stored and let breathe quietly next to sleepy lagoons. After a period of time, the contents from various aged charred barrels are hand-picked and intricately blended to perfection.

Iridium X – October 2021

After a COMPLETE SELLOUT last year…It’s back..but different! We are absolutely giddy to offer YET ANOTHER Australian first – this time a LIMITED RELEASE from North Queensland rockstar distiller (he even has the leather pants to prove it!) Mark Watkins and his acclaimed Mt. Uncle Distillery. The Iridium X

Last year we sold out completely within hours of Mark’s Iridium X release. This month, we proudly feature the second of these ultimate ‘barn find’ rums, this time a 10 year old molasses-based rum. With the sugar cane grown in the rich, red, volcanic soil of far north Queensland (FNQ), distilled at Mt. Uncle Distillery then forgotten about to tropically age for 10 years in ex-red wine barrels on the tablelands outside Cairns.

Iridium X - release 2

This is most definitely the last of the ‘barn find’ barrels from Mt Uncle – Mark has done a big stock take and tidy up since he stumbled across these barrels 18 months ago, and he confirms that there are definitely no more unexpected surprises!  Like the first Batch (the Iridium X ‘Gold’) – this 2nd release of a molasses-based Iridium X is bound to become a collector’s item.

The Mt. Uncle Distillery is an award-winning rum (and other spirits, including single malt whisky) producer, famous for their dual gold-medal winning 5-year-old Iridium Rum. Early last year, Mark found some barrels of rum that had been forgotten about for 10 YEARS! in the back of his bond-store. Some were made in the Agricole style (the first Iridium X) and some into Molasses-based rum (this Iridium X).

Back in July 2020 we were thrilled to be asked by Mark to release the rums he’d casked up and forgotten about for so long! The first of the Iridium X releases (the Agricole-style rum) was bottled and released to the Tribe exactly 12 months ago – and what an enthusiastic reception they got! Sold out in hours and we still get letters from members who have just opened theirs and can’t believe they waited so long to do so.

10 SIGNED BOTTLES TO GIVEAWAY!

As a HUGE bonus we’ve got 10 bottles of the Iridium X signed by the legend, Mark Watkins himself, to give away! 9 winners will be selected at random (check your bottles for Marks autograph) and the first diligent member of the Tribe to spot the glaring mistake on the back label will win a signed bottle as well! (Post on our FB page when you spot it!)

After the multiple awards for the Iridium 5 year old, and the sellout of the last release of the Iridium X…you are going to want to grab these for your collection.

Iridium X - release 2

Our Tasting Notes:

Colour: Rich Reddy-brown

Nose: Faint rummy hogo notes slip between the old oak staves with a big pineapple influence there as well as some jasmine-y floral notes.

Palate: Coats the mouth instantly with a spicey piquant-ness that instantly splits apart to allow pineapple, coconut and also jaffa flavours to poke through.

Finish: Waves of spice  and slightly over-ripe fruit (a little funky) take turns  with some nail polish and other floral  esters.

I liked the Iridium X Gold – a lot. This one seems even more rounded with more effect from the oak in evidence. Sweet, yet spicey and fruit-ey to boot-ey – this is destined to be a shooting star from the Mt Uncle stable.

  • PRICE : $145


  • ABV : 47%


  • BOTTLE: 700ml


  • REGION: Australia

  • No Added Sugar/ No Added Colour/Non-Chill Filtered


Iridium X - release 2

FROM MT. UNCLE

Nose: Sweet light molasses and sugar cane nose

Palate: delicious sipping rum with flavours of sweet oak and vanilla, dark chocolate, tropical fruits and subtle spice

Finish: Smooth and lingering with subtle spice on the back end.

ABOUT MT UNCLE

The Mt.Uncle Distillery must be about the best kept non-secret in the Australian spirits scene. I’m willing to bet that only a scant handful of our members have ever heard of it – I’ll bet even less know they make the world-famous Iridium Rum. Like I said – it’s not as if Mt Uncle distillery is a secret – it won Distillery of the Year in 2017 at the International Wine and Spirits Competition. In 2018, it won medals for all spirits it entered in the IWSC.  Mt. Uncle Distillery did receive some notoriety in 2015 with it’s ‘Big Black Cock’ single malt whisky (with the obligatory, explanatory picture of a rooster on the label) – but the Mt Uncle brand seems to remain just under the radar of the average Australian spirit’s fan. We hope we can help change all that.

Built in 2001, the Mt. Uncle Distillery is the brainchild of Mark Watkins and it remains Far North Queensland’s only distillery. Mark originally hails from Tasmania where his dad and grandad (and great grand-dad) engaged in some “fairly dodgy stuff” (his words!). Of his ancestor’s nefarious activities, it is distilling which remains a firm childhood memory for Mark. Now a legitimate and licensed distiller, Mark has continued to involve family and his wife Claire handles the distilleries sales and marketing for Mt. Uncle.

Nestled in a banana plantation and surrounded by macadamia and avocado orchards – Mark set out to build a distillery that could showcase the local produce within the gins, rums and liquors that it creates. One would think the climate too hot that far north to age spirits. However, being on ‘the tablelands’ means slightly milder highs (but still quite warm) during the day but cooler nights. That constant cycling of temperature aids the maturation process by causing more ‘movement’ of the rum in the casks – thus exposing more directly to the wood. The ‘Angels Share’ is surprisingly low at 3-8%. “Our locality allows us to get very fast successful ageing of spirits due to the warm days and cooler nights here in Walkamin,” he said. “We only use the best quality products and processes and that’s why our products shine.”

JimmyRum Barbados – September 2021

FOURSQUARE + AUSTRALIA = JIMMYRUM! Boom! A blend of 3 different Foursquare rums uniquely blended and independently bottled in Australia by JimmyRum. We are totally psyched to present from Victoria’s first dedicated craft rum distillery (and Rum Tribe member!) the JimmyRum Barbados.

‘Barbados’ is an independent bottling of 3 different aged rums from none other than powerhouse distillery – Foursquare. Yep – you heard right. The JimmyRum Barbados is a blend of three, five and eight year old Foursquare rums with zero, zip, nada sugar, colouring or chill-filtering. Each bottle does, however, come with a liberal dose of funky tropical-aged goodness. This rum was blended and created by JimmyRum and cannot be found elsewhere in the world.

JimmyRum Barbados

JimmyRum understands the value of pure, unadulterated rum. They love it so much, they set out and became the first dedicated craft rum distillery in Victoria. JimmyRum is a young distillery and have lots of their own rum currently maturing in barrels (that we are sure we will see as Rum Tribe releases in the future) and whilst waiting for their rums to age into existence, Owner and Head Distiller, James McPherson (aka JimmyRum) has decided independent bottling of some world class rums is what they need to pass the time.

So this month were offering a fantastic rum from a celebrated distillery that we think is exceptional value and well worth a space on your rum shelf, plus we’re featuring a fellow Tribe member to boot! That’s gotta be a win for everyone! The JimmyRum Barbados.

Created to be best enjoyed neat or over ice, it has been crafted to be a smooth premium sipping rum..

JimmyRum Barbados

Our Tasting Notes:

Colour: Pale Yellow

Nose: That Foursquare funk is all over this with lipstick-ey banana and pineapple. There’s also a noticeable cookie-dough note (choc-chip I think)

Palate: fairly sharp initially – lots of pineapple and passionfruit notes shock, but fade in a moment to a nice warm buzz. All the while there is a coconut creme-brulee thing going on there too!

Finish: Medium length, warming but not pepper-spicy, fruits fade to notes of bread pudding

You’ll know the JimmyRum Barbados is Foursquare as soon as you pop the cork. It’s got ‘that’ smell. Textbook funk and I would love to try it at 50%-ish! But that’s a first world problem – this is truly ‘easy-drinking’ rum – and the upside of the 40% is you can have a few more! So who’s complaining? – NOT ME! Nice one, Jimmy!

  • PRICE : $115


  • ABV : 40%


  • BOTTLE: 700ml


  • REGION: Barbados

  • No Added Sugar/ No Added Colour/Non-Chill Filtered


JimmyRum Barbados

FROM JIMMYRUM

We are the first dedicated craft rum distillery in Victoria. We are on a mission to show you what rum can be with our Australian crafted distinctive and delicious rums. We think rum has been misunderstood for far too long and we want to share with you how diverse, unique, and exciting rum can be.

Why do we do it? We live, breath and make rum, why should JimmyRum import someone else’s? Pretty simple really, we are here to shout about rum more than we are here to shout about JimmyRum, by importing we get to bring in different premium rums and in different regional styles. Think Funky Jamaican, smooth barrel finished Mauritian or the herbaceous French rums of Martinique.

Barbados helps us to show you a Bajan style of rum, soft, gentle and easy drinking. It also helps us show you what an aged rum can taste like, with our specific blend of 3, 5 and year old rums from the Foursquare Distillery in Barbados we get to showcase a rum style that will take us 10-12 years to produce.

Barbados, is a great entry into sipping premium rum, with a natural sweetness (no added sugar) combined with hints of butter and caramel it slides down. We are not afraid to mix it, with it being mixed in a Cuba Libre (think rum n coke, but only with a dash of cola and lime) or all the way out to one of our bar specialties with a watermelon sour…I’m still getting over the mental scars of one of our beautiful sipping rums sitting in a pink fluffy cocktail, but you know what, it works! Feel free to try it your way, you’ve paid for it. Try it with a dash of soda, over a big ice block or even put it in your old fashioned. Enjoy!

ABOUT JIMMYRUM

Jimmy Rum Distillery is the brainchild of James McPherson. Just like our last two Aussie producers, independent bottler Justin Boseley and Australian distilling legend Ian Schmidt, James McPherson is a ex- mariner. I’m not sure – but there seems to be some sort of pattern forming here with rum and a maritime association…. Can you imagine that? 

As his 20 year career at sea as a marine engineer was coming to an end, James McPherson started a ridiculous rumour of opening a rum distillery. The idea started to grow and before he knew it, James was on a trip to North America, the Caribbean and Europe to do some deep and thorough research on craft distilling (it was a tough trip!). Arriving home, well and truly bitten by the craft spirits industry, James was inspired by the incredible passion the distillers had for their product and the craft.

So there you have it. Who’d have thought that a throwaway line would come true? What started as a ridiculous rumour is now JimmyRum—a passion project to distil premium craft Australian rum.

The JimmyRum Distillery opened in 2019 in the town of Dromana on the Mornington Peninsula in Victoria.  They have an excellent bar and restaurant – and run distillery tours and rum education sessions frequently! If you’re in non-lockdown Melbourne, the distillery is only a day trip away. I’m pretty sure if you mention you’re part of the ‘Tribe, Jimmy will make sure your visit is special!   

Requiem SV Songvaar – August 2021

Four words to excite any rum lover – ‘Tin Shed Distilling Requiem’! This month we bring you the latest in the series – Requiem SV Songvaar.

The legendary South Australian distillery has released their second rum and we have ALL of it for the Tribe! Tin Shed released their first rum release, The Requiem ‘SS Ferret’ to much fanfare, rave reviews and a complete sellout almost instantly. Turns out the Rum Tribe has a long history with head distiller, Mr Ian Schmidt, and we begged him to give us all of his new release Requiem SV Songvaar for our members.

The boys at Tin Shed know what they are doing when it comes to distilling fine spirit and matching it to first rate wood. The Requiem SV Songvaar is a molasses based rum, distilled in copper pot-stills at the distillery in Adelaide. Aged onsite for 5 years in Jim Beam bourbon and charred port casks, then blended and finished for 2 years in a shiraz cask. This is Australian artisanal distilling and maturation at it’s finest and like their first release, will quickly become a collectors item.

Their first rum release won Best Australian Rum in 2020 at the ‘Tasting Australia Award’s – then went on to the World Rum Awards in 2021 where it took out a gold in the 6-10 year old category. Not bad for a distillery’s first foray into rums, dontcha think?

This is a serious pot still rum for grown-ups, with no added sugar or spices, no added colour and non-chill filtered; and no better way to raise a glass to those in peril on the high seas. 

Requiem SV Songvaar

By definition, a ‘Requiem’ is a final mass, a prayer for the dead, a final tribute. Each release of the ‘Requiem’ brand will pay tribute to a ship, wrecked or lost at sea – and to the seafarers who sailed in those ships.The Requiem SV Songvaar continues this tradition.

Whilst this is only the second rum Tin Shed Distilling has released, they have been making world class spirits since 2010.  Previously, Ian and Vic at Tin Shed Distilling have been specialising in Single Malt Whisky and their brand ‘Iniquity’ is legendary in both Australian and international whisky circles and is certainly no stranger to gold medals. Their Requiem Rum brand is quickly following suit. They’ve also started playing with Vodka as well, so look out for a hat-trick of different gold-medal winning spirits in the Tin Shed stable very shortly would be my bet.

Get out your glasses, chill down your shakers and get some nice cubes of clear ice ready for Requiem ‘SV Songvaar’.

Requiem SV Songvaar

Our Tasting Notes:

Colour: Rich Reddy-brown

Nose: Sweet funky oak notes give way to banana custard with a hint of new-leather

Palate: Lovely mouthfeel. Rich fruit mince, a little spice, a touch of caramel.

Finish: More of the same – all the flavours take a bow as the curtain slowly closes.

A delicious and fruity rum that exhibits the pleasing leather notes I’ve come to know and love from the Tin Shed stills.

  • PRICE : $149


  • ABV : 46%


  • BOTTLE: 700ml


  • REGION: Australia

  • No Added Sugar/ No Added Colour/Non-Chill Filtered


Requiem SV Songvaar

FROM TIN SHED DISTILLING

This rum is a little too civilised for hard core rum tragics. The exposure to the FO Shiraz cask has lent extra layers of complexity and subtlety not normally associated with funky rums.  Delightful!

Nose: A hint of faint civilised Jamaican funk, Caramel, orange, mixed spice, Chocolate, Baked Apple and cinnamon

Palate: Moderate civilised Jamaican funk, chocolate, raisins and Demerara sugar

Finish: Sweet and gentle lingering finish, Dutch liquorice

ABOUT TIN SHED DISTILLING

Tin Shed Distillery was established in 2010 by Ian Schmidt and long time drinking buddy Vic Orlow. Ian is a straight talker with little time for fake extravagances – and his distillery certainly reflects this attitude. From the unassuming front door, through to the utilitarian stacks and rows of ageing whisky, to the small stills – this is grassroots craft distilling at it’s finest!

There’s no ‘Visitors Centre’ here (although Ian welcomes visitors by appointment) – the distillery is the visitors centre. What you get is plain and simple – almost spartan. A distillery, bond store, bottling plant and office all under one roof. It’s all about the spirits at Tin Shed Distilling.

What Tin Shed Distilling lacks in size, flashyness or ‘pomp’ it certainly makes up for in the quality of it’s products. Ian and Vic’s philosophy is ‘only bottle what we like to drink’ – and the results of this attitude were apparent from day one. The very first batch of their Iniquity Single Malt Whisky made the Whisky Bible’s ‘Liquid Gold’ list in 2015 with a score of 94 –described as “a gorgeous experience”. Subsequent whisky bottling have won many accolades and now it’s Tin Shed’s rums turn in the spotlight!

Whilst awards are great, with a distillery as small as Tin Shed, they don’t drive sales. As Ian puts it – “by the time the results are out, we’ve sold all of the spirit we entered”. What’s more important to the boys at Iniquity is feedback from ‘the Den’ (Tin Shed’s members club) and the drinking public at whisky shows. Love this rum – then join Iniquity’s ‘the Den’ and stay up to date with all new Iniquity releases and everything that’s happening at Tin Shed Distilling.

Tin Shed Distilling
Tin Shed Distilling

About SV Songvaar (1884-1912)

The Songvaar was formerly known as the Barcore and built as a three-masted iron ship at Stockton, England, in 1884. The vessel measured 278.6 feet (84.9m) in length, 40.8 feet (12.4m) in breadth, 24.5 feet (7.5m) in depth and displaced 2128 gross tons. It was built by Richardson, Duck and Company, and was a large vessel by sailing ship standards, built during the heyday of sail when iron ships had reached a pinnacle of design.

The Songvaar sank on the same day as the Titanic – but unlike that disaster, the story was not tragic in terms of human loss.

Whilst at anchor between Point Pearce and Wardang Island the Songvaar’s captain was ashore arranging clearance, leaving the vessel fully loaded. On board the chief mate saw dark clouds on the horizon and dropped a second anchor in preparation for a storm. The storm blew out, the tide dropped and the Songvaar sat onto the second anchor, which pierced the hull just behind the foremast. With decks awash and the wheat swelling, the Songvaar settled “peacefully and quietly on the bottom” (Chronicle, April 20 1912) standing fully upright. Several salvage attempts failed and the vessel remained upright for eight years until it was damaged by a storm. It was subsequently demolished with explosives as it had become a hazard to shipping.

Today the Wreck of the SV Songvaar sits in around 10m of water which makes it easily accessible to divers.

Dead Reckoning Mutiny – South Pacific – July 2021

After the complete sell out and rave reviews that was the first release of the Dead Reckoning Rum, we are so excited to deliver the worldwide launch of Dead Reckoning’s second release to The Tribe: Dead Reckoning Mutiny – South Pacific, and what a rum it is!

Aged for nearly 12 years (11 in ex-Bourbon barrels the South Pacific and 6 months in Cream Apera barrels in Australia) and a single cask limited release of only 400 bottles that will sell out! If you are a rum lover you will want this rum!

The second rum release for the ‘Dead Reckoning’ Rum label from The Rum Tribe rum geek and all-round expert on distilled sugar, Justin Boseley and yet another exclusive release to The Rum Tribe.

Now what we 100% know is that Dead Reckoning Mutiny – South Pacific was aged initially in ‘the Tropics’ for 11 years in an ex-Bourbon Barrel. The South Pacific is known for its tropical warm climate and high humidity which ages spirits in what is called tropical maturation. The tropical ageing is a harsh mistress, however. During that time, a whopping 62% was lost to the Angels.

Dead Reckoning Mutiny – South Pacific

It was then brought to Adelaide and transferred to a Cream Apera (Australian ‘sherry’ style fortified wine) barrel where it was finished for 6 months and here is where something very peculiar happened. After 6 months of finishing in Adelaide, the ABV actually increased by 4%, which means more water escaped the cask than alcohol did.

So in some parts of Adelaide, it seems, is one of the very few locations in Australia where the ABV in the barrel increases over time as opposed to the tropics where the ABV decreases. This is said to be caused by humidity levels – high humidly = loss or evaporation of the alcohol molecule, low humidity = the water molecule evaporation leaving more of the alcohol molecules. Or so the current and much debated (around many bottles of rum) theory goes.

The Dead Reckoning Online Tasting

In mid July we will be hosting an Dead Reckoning online tasting and cocktail session via Zoom. We will have The Rum Tribe Team, Justin Boseley and other special rum lovers chatting about the Dead Reckoning Mutiny – South Pacific. Keep an eye on our Facebook Page for dates and further information.

Dead Reckoning Mutiny – South Pacific

Our Tasting Notes:

Nose: WOW – first thing that hits is that unmistakable funk! Man that is pure banana, papaya and pineapple left to go off (just a bit) in the sun! Deliciously over-ripe fruit and some star anise there as well.

Palate: It’s a deliciously thick and rich – almost syrupy – mouthfeel. An instant hit of raisins then some spice warms the mouth. Waves of tropical fruit alternate with rich spices – very reminiscent of Arnott’s Spicy Fruit Roll biscuits.

Finish: With rolling spiced fruit, mild warmth and lolly-sweet fruit notes that you can chew on for minutes afterwards!

Man this is just sooo good. So many rolling flavours and notes creating a delightfully complex rum that really satisfies from the first sniff to the very end of that huge finish!

  • PRICE : $149


  • ABV : 52%


  • BOTTLE: 700ml


  • REGION: South Pacific

  • No Added Sugar/ No Added Colour/Non-Chill Filtered


Dead Reckoning Mutiny – South Pacific

FROM DEAD RECKONING

As soon as this bottle is opened, it’s as if you’re taken to a familiar and rewarding back street called funky town. Without the knowledge of its origins your aware you’re in the trewlawny region of Jamaica engulfed by the smells of Hampden and Worthy Park.

A hint of industrial fumes, freshly laid bitumen and engine oil can be smelt – and believe me all is in a good industrial funk kind of way. When poured into a glass it opens up to reveal fresh pastries and croissant, nannas fresh cooked apple and cinnamon pie sitting on a window seal waiting to cool.  

After a few minutes in the glass more subtle notes of stewed pear and apple can be found with traces of ginger and raisins

On the palate were back to a familiar Jamaican style of funk although its sucker punch smell has been subdued and it’s a tamer smoother and gentle experience. The sherry barrel ageing influence can now be found with raisins and sultanas and hot roaster macadamia nuts.

Nannas apple pie is on the back of the palate with a long finish of fresh cooked still warm banana cake and ginger Bread. The finish is long with oak and a hint of last night’s smoky campfire coals.

A Mutiny Cocktail? Let’s Make the Treacle @ Hains & Co

  • 60ml Dead Reckoning Mutiny
  • 7.5ml Demerara sugar syrup
  • 22.5ml apple juice
  • 2 dashes Angostura bitters
  • 1dash orange bitters
  • 1 bar spoon fresh pressed ginger

ABOUT DEAD RECKONING

JUSTIN BOSELEY

Justin, has immersed himself in rum for the past 20 years; a journey starting as a deck scrubbing lad with a thirst for Rum and adventure culminated in him becoming a Chief Officer; driving billionaire’s mega yachts around the world. This life of salty seadog adventure took him to Rum’s heartland, the Caribbean islands for 6 months a year, every year.

When he wasn’t at the helm of a yacht he could be found hanging off a bar or at a distillery sampling the best the Caribbean rum scene had to offer. Upon ending his days at sea there was only one thing he knew better that navigating around the world’s oceans- that was Rum. For 10 years Justin has scoured the globe discovering & importing the world’s best rums into Australia.

Dead Reckoning is Australia’s first independent rum bottler, and this is the second expression from Justin’s brand. We know there’s more in the works from Dead Reckoning and we can’t wait to try more and more of these fabulous independent bottling from a true rum legend.

MUTINY

The mutiny on the Royal Navy vessel HMS Bounty occurred in the South Pacific Ocean on 28 April 1789. Disaffected crewmen, led by acting-Lieutenant Fletcher Christian, seized control of the ship from their captain, Lieutenant William Bligh, and set him and 18 loyalists adrift in the ship’s open launch. The mutineers variously settled on Tahiti or on Pitcairn Island. Bligh navigated more than 3,500 nautical miles (6,500 km; 4,000 mi) in the launch to reach safety and began the process of bringing the mutineers to justice.

Bounty had left England in 1787 on a mission to collect and transport breadfruit plants from Tahiti to the West Indies. A five-month layover in Tahiti, during which many of the men lived ashore and formed relationships with native Polynesians, led many men to be less amenable to military discipline. Relations between Bligh and his crew deteriorated after he began handing out increasingly harsh punishments, criticism and abuse, Christian being a particular target. After three weeks back at sea, Christian and others forced Bligh from the ship. Twenty-five men remained on board afterwards, including loyalists held against their will and others for whom there was no room in the launch.

The area known as the Bligh Water is the body of water (approximately 9500 km² in extent) surrounding the western Fiji islands.

Privateer North East Trade Wind – June 2021

Shiver me timbers! This month we launch the second of our two month series of rums. The Privateer North East Trade Wind.

  • Rums that are exclusive, limited and private release cask strength perfection
  • Rums that are some of the most sought after investment bottles in the world
  • Rums that can directly trace their origins to the swashbuckling mercenaries of the American Revolution – the Privateers
  • Rums that are only available in Australia via the Tribe!

Get ready for a Privateer Rum that is truly unique in the way it is created. A rum that is made using the best and richest distillation process from Privateer – The private cask ‘Privateer North East Trade Wind’!  PLUS 9 lucky members will receive a signed bottle from legendary Head Distiller, Maggie Campbell. Ahoy there!

As good as the ‘1776’ was (and it was EPIC!) this months ‘Rum of the Month’ is even better. This month we see another ‘Letter of Marque’ (i.e. privately commissioned) release, a single cask, cask strength rum distilled from the very richest portion of the heart cuts of many separate distillations.

The Privateer North East Trade Wind is a single cask maturation of the Privateer ‘Queens Share’ method, bottled straight out of the cask and with no chill filtering, colouring or added sugar. Just as it comes out of the cask (well… without the splintery bits of charred oak of course) bottled at a cracking 110 proof (55% ABV). To understand how this is made, you need a little background.

Essentially, when you distil a spirit from a fermented sugar/yeast you get three distinct parts (or ‘cuts) of the distillation process.  Known as the Head, Heart and Tail cuts.

The ‘Head’ cut is the first part of the distillation process and is comprised of mainly the smaller/ lighter alcohol (methyl alcohol – the one that blinds you if you don’t get your distillation right) plus some of the lighter, more volatile aldehydes and other chemicals. Now the ‘Heart’ cut is the part of the distillation that is kept as is. This is the part of the distillation that would go into barrels for aging.

After the ‘Heart’ is done, the ‘Tail’ cut is then distilled out of the wash. This part of the distillation has lots of the ’heavy’ molecules – oils etc. The heads and tails are traditionally added to the next batch and re-distilled once more.

The Queens Share method is slightly different. An extra ‘cut’ is made to the distillation – towards the end of the Heart (middle) cut and just into the tail cut. So essentially you’re left with the ‘heavier’ parts of the Heart cut. This is collected, blended with the other Queens cuts and finally re-distilled and those Hearts collected. This is the ‘Queens Share’ – the best and richest distillation from Privateer. And the Privateer North East Trade Wind is a privately bottled cask of this.

Privateer North East Trade Wind

Privateer International share the Rum Tribe’s philosophy when it comes to what a rum should be – as they put it – “Best Ingredients. Best Practices. Never Sweetened. Never Filtered” Like us, Privateer fervently believe that well made, carefully aged rum can easily stand on it’s own without the need for [mostly undeclared] additives to prop it up. This is a company that is all about the rum!

Now the privateer ‘Letter of Marque’ (LOM) series rums, are personally selected by ‘rum people’ (international buyers etc) – in this case our partner in crime, Justin Boselely – and are single cask rums.

To say they’re a collector’s items is an understatement. Fast becoming one of the most sought after and collectable rums around the globe, recent sales in Europe of the LOM series have resulted in it being sold out in days – only to be put back online buy these rum investors are selling their bottles at 5 times their original purchase price.

In case you don’t know – a privateer is a sort of ‘deputised’ pirate.  During the War of Independence, America gave ‘letters of marque’ to ships who wished to hunt the British ships. These ‘Letters of Marque’ effectively made the ship an official military vessel. Well, somewhere in between military and pirate to be accurate.

This strategy has been used a number of times throughout history to increase a countries naval presence with little outlay.  The reward for their ‘service’ was whatever they could plunder from the British ships they captured or destroyed.  Commonly, the ships owner took half the booty and the rest was divided between captain and crew.

This month’s rum – the Privateer North East Trade Wind – is not only made by the direct descendant of privateer, Andrew Cabot – the company that produces it also embraces all the history, drama and passion of the era when American merchants were their emerging country’s navy. Even the brands logo pays homage to those swashbuckling buccaneers of the revolution with a stylisation of the American Privateers flag.

The Rum Tribe Privateer Online Masterclass

The culmination of the Privateer Rum releases will be an online Zoom tasting session with the team from Privateer. We’ll learn more about the processes and techniques used to make ‘our’ rums, and what the differences mean to each expression. There is an incredibly knowledgeable team at work behind the scenes at Privateer, and we can’t wait to hear what secrets they’ve got to pass on to our member! Stay tuned for the announcement of the details for that Zoom tasting.

Privateer North East Trade Wind

Our Tasting Notes:

Colour: Coppery gold.

Nose: Aniseed and strong Dutch licorice, 1920s Red and white striped hard boiled sweets

Palate: Aniseed & caramel, A hint of the Circus has just come to town fairy floss, pepper & rich molasses in a duo of flavours

Finish: A looooooong finish . Those flavours just keep dancing on the back of the tongue not willing to let go!

  • PRICE : $159


  • ABV : 55%


  • BOTTLE: 700ml


  • REGION: America (New England)

  • No Added Sugar/ No Added Colour/Non-Chill Filtered


Privateer North East Trade Wind

FROM PRIVATEER

Hand selected for the Rum Tribe, North East Trade Wind is a unique cask of privateer rum’s Queen Share.

Queens Share Rum is made form the richest cuts of our rum distillation. In every distillation there are three main cuts. The Heads (harsh alcohols not wanted in the final spirit cut) come off of the still first. The hearts follow, this is the flavourful rum that is collected and bottled as our New England White Rum, New England Reserve Rum and Navy Yard. Lastly, the tails cut is made to separate the hearts form the bitter alcohols at the end of the still run.

However, as the hearts run is approaching the tails cut, the spirit becomes more powerful and flavourful. Even once these tails have overpowered the hearts and we’ve made our cut, some of these rich hearts are still intertwined with the bitter tails.

At this stage, our distillers collect a fourth cut – a blend of rich hearts mixed with some tails. These small amounts are collected over many runs and then redistilled together – liberating the hearts. This creates a single batch, single barrel expression of Queens Share Rum.

Distilled in the Spring of 2018 by Maggie Campbell herself, North East Trade Wind was aged in a used rum barrel for 2 years, 7 months. ‘North East Trade Wind’ was harvested in Winter 2020 and bottled at a cask strength of 110 Proof (55% ABV).

ABOUT PRIVATEER

The original Andrew Cabot (1750–1791) – privateer and entrepreneur  – not only amassed a flotilla of 25 ships to aid his countries bid for independence, he was also the owner of a rum distillery in Massachusetts.  6 generations later – his direct descendant of the same name, discovered his ancestor as well as the ‘family business’ whilst doing genealogical research.  Already a keen and accomplished sailor, [the current] Andrew Cabot – on finding documents and advertisements pertaining to his ancestor’s distillery was immediately “drawn to the alchemy of distilling”.   

As an American history nut, Andrew well knew the importance and significance of sugar and rum in the American war of independence. After discovering his family place in this very history – Andrew decided that his legacy would be the re-birth of the Cabot name in American rum production. The first requirement was a location for the distillery, and to Andrew, there was no other option but to locate in the new distillery in the same Essex County that the late Andrew Cabot had his distillery.

Whilst Andrew had an interesting and varied resume – including 20 years software development, and a genomics research position at Harvard Business School to name a couple – one skill he did not possess was how to distil rum – and so he did. It was not his intention to carry out the job of distiller at Privateer, but he felt it was a skill he needed to have a more than basic grasp of to successfully run a distillery.

In 2011 the Privateer distillery was operational and production of white rums started immediately. The ‘business end’ of the distillery is two stills. A steam-coil heated, 1,000 gallon Vendome pot still from Kentucky separates the low wines.  The spirit still is a 200-gallon copper eau de vie still (a pot/column hybrid), made in Germany by CARL GmbH. It’s named “Baldwin,” after the writer James Baldwin, and handles all final distillation tasks.